Coconut Curry Noodle Soup
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Simply Delicious · by Alida Ryder★ 5.0 (1)

Coconut Curry Noodle Soup

NUTRITION · PER SERVING25M COOK
CAL 37%·PRO 36%
CARBS 69G38% OF CAL
7G FIBER0G ADDED8G INTRINSIC54G OTHER8G TOTAL SUGAR
FAT 46G57% OF CAL
32G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy coconut curry noodle soup infused with warming spices like ginger, turmeric, and garam masala. A comforting vegetarian weeknight dinner that can easily add chicken.

mainindiansoupdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp oil (I used avocado oil but any oil will work.)
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (minced)
  • 2 tsp ginger (minced)
  • 1 tsp ground turmeric
  • 2 tsp garam masala
  • ½ tsp chilli powder (add more if you like spicy food)
  • 1 tsp ground cardamom
  • 6 cups chicken broth/chicken stock
  • 14 oz (400g) coconut cream (I love the creaminess coconut cream adds but coconut milk can be used as well.)
  • 1-2 tsp lemon juice (to taste)
  • 10 oz (300g) noodles (I used egg noodles but instant ramen noodles, udon noodles or rice noodles can all be used too.)
  • salt (to taste)
  • To serve: I love topping the soup with plenty of fresh herbs. Fresh cilantro/coriander, basil/thai basil and finely chopped red chillies.
PREP
5M
SODIUM
1713MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.